Strawberry Crunch Cookies
Delicious soft and chewy cookies featuring freeze-dried strawberries for a unique crunch, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup butter, softened Ensure butter is softened but not melted.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Could substitute with gluten-free flour blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed freeze-dried strawberries Use fresh freeze-dried strawberries for stronger flavor.
For Dusting
- 1/2 cup powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs and vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until combined.
- Fold in the crushed freeze-dried strawberries.
Baking
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Dust with powdered sugar before serving.
Notes
These cookies pair well with milk or tea. Store in an airtight container at room temperature for about a week. To freeze, use a freezer-safe container or bag.